This fresh Mexican Street Corn dip, or Elote dip, is the perfect appetizer for a summer party or poolside snack. Cotija cheese and cilantro bring all of the best flavors out. Smoked Paprika is a must, it add the perfect flavor- regular paprika won't do.

Enjoy it with tortilla chips or top a taco with this dip for a burst of flavor! I used fresh corn and cut it off of the cob, but canned corn is perfect and even easier. Either will do.

📖 Recipe

Print Recipe

5 from 1 vote

Mexican Street Corn Dip

Prep Time7

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American, Mexican

Keyword: Dip, Holiday, Vegetarian

Equipment

1 Large bowl
1 Large Spoon to Mix

Ingredients

5-6 cups sweet corn fresh, or 4 cans sweet corn, rinsed and drained
1 can black beans rinsed and drained
¼ purple onion diced
8 ounces cream cheese 1 package, softened
2 Tablespoons sour cream
1 Tablespoon lime juice
½ cup jalapeno diced, about 4 fresh jalapenos, diced
1 teaspoon garlic minced
2 Tablespoons smoked paprika
¼ teaspoon salt
1 cup fresh cilantro chopped (about 1 bunch)
½ cup Cotija cheese crumbled

Instructions

If using fresh corn, cut all the corn kernels away from the cob. I used about 5 fresh corn cobs. Save time with canned corn, but be sure to rinse and drain all cans.
In a large bowl, mix all ingredients until well combined. Top with extra cilantro and Cotija cheese if desired.
Serve with tortilla chips and enjoy!